Pasta with mixed mushrooms, zucchini and sage

Ingredients for 4 servings:

• 400g linguine
• 150 g shiitake mushroom(s)
• 150 g oyster mushrooms
• 150 g mushrooms, brown
• 1 tbsp porcini mushrooms, dried
• 1 large zucchini
• 2 m.-large shallot(s)
• 1 garlic clove(s)
• 2 tbsp olive oil
• 100 ml dry white wine
• 1 tbsp, heaped sage leaves, cut into fine strips
• 50 g Gorgonzola, strong
• Salt and pepper, black
• Parmesan, freshly grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Vegetarian and simple

Soak the dried porcini mushrooms in about 50 ml of hot water. Meanwhile, finely chop the shallots and garlic and slice the mushrooms. Remove the stems from the shiitake mushrooms. Wash the zucchini and cut into long noodles using a spiralizer, trimming them to the length of the linguine if necessary. Squeeze the soaked porcini mushrooms well into the soaking water and chop finely; the soaking water will be used later and should be strained if necessary. Cook the pasta in plenty of boiling, salted water until al dente, then drain, reserving some of the pasta cooking water. Meanwhile, heat the olive oil in a large pan or wok and sauté the shallots, garlic, and finely chopped porcini mushrooms for 2-3 minutes. Now add all the mushrooms and cook for 3-4 minutes. Deglaze with the white wine and the soaking water and simmer slightly. Stir in the zucchini and sage leaves and cook over low heat for about 1-2 minutes, stirring occasionally. Then add the linguine and crumbled Gorgonzola, season with salt and pepper. Stir in a little more pasta cooking water, if desired, let it rest briefly, and serve with grated Parmesan cheese.